Alternate adding the flour mixture and milk alternative in about 3 additions. I've read that you alternate the wet and dry ingredients to reduce the amount of gluten that is formed to make whatever you are baking less dense. But I still like this technique and it helps get a smooth batter with less mixing.

7

Line a muffin tin with baking cups and fill each cup 3/4 full. My batter made 9 cupcakes.